Herb-Infused Vegetable Tagine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant North African stew of carrots, zucchini, and bell peppers simmered with warm spices and fresh herbs, served over fluffy couscous. This mediterranean-inspired vegetarian ready in about 40 minutes pairs olive oil, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 2 medium, sliced carrots
• 1 medium, sliced zucchini
• 1 red, diced bell pepper
• 1 cup diced tomatoes
• 1/2 cup vegetable broth
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/4 cup, chopped cilantro
• 1/4 cup, chopped parsley
• 1/2 cup, cooked couscous

Instructions

1. Step 1: Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add sliced carrots, zucchini, and diced bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in diced tomatoes, vegetable broth, cumin, cinnamon, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and simmer for 20 minutes until vegetables are tender.
4. Step 4: Stir in chopped cilantro and parsley, and cook for 2 more minutes. Serve hot over cooked couscous.